Raspberry Sauce (aka Coulis) — This Simple Version Beats Every Fancy One

Thaw frozen raspberries for quicker heating.

Place thawed raspberries in a saucepan over medium heat.

Add 1/4 cup water, a pinch of salt, and 1/4 cup sugar to the raspberries.

Stir the mixture gently and let it heat up for 1 minute.

Increase heat to medium-high until it starts to bubble along the sides.

After 1 minute, check the thickness; it should be too loose to use.

Continue cooking for another 2 minutes, stirring occasionally.

At the 3-minute mark, check the thickness again; it should start to stick to the spoon.

If it's not thick enough, continue cooking for another 2 minutes.

At the 5-minute mark, check again; it should be moving slowly off the spoon.

If it still needs thickening, cook for an additional minute for a total of 6 minutes.

Add 1 tablespoon of lemon juice and stir to combine.

Taste the mixture to ensure the flavor is to your liking.

Pour the mixture through a strainer to remove seeds, if desired.

Use a spoon to push the mixture through the strainer for maximum extraction.

Scrape the strainer to collect all the liquid.

Once strained, transfer the coulis to a bottle for storage.

Let the coulis cool before refrigerating.

Equipment Needed

Spice Level:

Dietary